Recipe

Baharat Koftas

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Baharat Koftas

Baharat spiced koftas served with roast beetroot, butternut & carrots & tahini on the side.




Ingredients to serve 2

  • 1 tbsp x sunflower seeds
  • ½ x beetroot – peel & dice (1½ cm)
  • ½ x butternut – dice, skin on (1½ cm)
  • 1 x carrots – peel, trim ends & slice at an angle (1cm)
  • ½ tbsp x Baharat Spice Mix
  • 300g x steak mince
  • 4 x skewers
  • 2 tbsp x tahini
  • ½ x lemon – cut in half & juice
  • 3g x parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 tbsp x sunflower seeds
  • 1 x beetroot – peel & dice (1½ cm)
  • 1 x butternut – dice, skin on (1½ cm)
  • 2 x carrots – peel, trim ends & slice at an angle (1cm)
  • 1 tbsp x Baharat Spice Mix
  • 600g x steak mince
  • 8 x skewers
  • 4 tbsp x tahini
  • 1 x lemon – cut in half & juice
  • 5g x parsley – chop leaves roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 3

Roast veggies: Place the beetroot, butternut and carrots on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer (make sure not to overcrowd the tray, rather use two trays) and roast for 20-25 minutes until golden and cooked.

Step 4

Koftas: Mix the Baharat Spice Mix into the steak mince and season generously with salt and pepper. Divide the mixture into portions (8 for 4; 4 for 2). Roll each portion into a cigar shape and thread onto a skewer. Place a knob of butter in a pan on medium-high heat. When hot, add the koftas and cook for 8-10 minutes, gently turning them every few minutes to brown all over.

Step 5

Tahini: Place the tahini in a bowl and slowly mix in a little water, enough to turn the mixture into a pouring consistency. The tahini will go thicker when you start adding the water but keep adding a little at a time. Eventually it will become a runny consistency. Season with salt and pepper and lemon juice to taste.

Step 6

Serve the koftas with the roast veggies. Sprinkle over the chopped parsley and toasted sunflower seeds and serve the tahini on the side.